garlic.

Whole, unpeeled garlic bulbs can last 3 to 5 months if stored in a cool, dry place. Individual unpeeled cloves last about 7-10 days.

Look for bulbs that are firm to the touch with tight, papery skin. Avoid bulbs that feel soft, have damp spots, or have green sprouts emerging.

You can use 1/8 teaspoon of garlic powder or 1/4 teaspoon of granulated garlic for every one clove of fresh garlic. Shallots or asafoetida (hing) are also good alternatives.

Yes, you can freeze garlic whole, as individual peeled cloves, or minced. Minced garlic can be frozen in ice cube trays with a little oil for easy use.

Place the clove on a cutting board and press down firmly with the flat side of a chef's knife until you hear a slight crunch; the skin will slip right off.

Yes, it is safe to eat, though the green sprout can have a bitter flavor. You can remove the sprout before using the clove.

Garlic contains sulfur compounds that are absorbed into the bloodstream and then released through the lungs and skin.

Rub your hands against a stainless steel object (like a sink or a spoon) under cold running water to neutralize the sulfur compounds.

White garlic is the most common and has a strong flavor. Purple garlic (hardneck) often has larger cloves and a more complex, spicy flavor but a shorter shelf life.